Coconut and Lime Syllabub

Coconut and Lime Syllabub

Bring coconut and lime syllabub to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 4

• 250 ml double cream

• 150 g coconut yoghurt

• 50 g icing sugar

• 2 limes

• 30 g toasted coconut flakes

• 8 coconut biscuits (suitable for vegetarians)

Instructions

1. Zest limes and squeeze 2 tbsp juice. Sift sugar to remove lumps.

2. Whip cream and sugar to soft peaks and fold in yoghurt, lime juice and most of the zest.

3. Spoon into 4 glasses and chill for at least 1 hour, keeping the mixture light.

4. Scatter with coconut and remaining zest just before serving, with biscuits alongside.

Serving Suggestions

Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.